The Smoked Salmon Fishcake

Step 1: Place the salmon fillets in a large saucepan, pour in the milk, add the bay leaf and season with salt and pepper;

Step 2: Cover the pan with a lid and gently bring milk to a low simmer;

Step 3: Simmer gently and poach for some 5 to 10 minutes or so or until the fish is just cooked;

Step 4: When ready, carefully remove the fish, transfer to a plate lined with kitchen towel;

Step 5: Remove the skin and break the fish into large chunks;

Step 6: Set aside and leave to cool;

Step 7: Mix the fish, smoked salmon, egg, spring onion, lemon juice and zest, dill and parsley together until well combined;

Step 8: Add potatoes to thicken mixture sufficiently to roll into balls;

Step 9: Season to taste and roll into balls;

Step 10: Roll the balls in the breadcrumbs coating each one evenly all over;

Step 11: Flatten into burger shapes to size you desire;

Step 12: Set aside on tray, cover with clingfilm and chill in the fridge for an 30 Minutes or so;

Step 13: Heat oil in large frying pan, add burgers and cook on medium heat, turning to ensure golden brown on both sides, until fish just cooked through.

Step 14: Serve with tartare sauce, parsley sauce, using poaching milk, &/or lemon wedges, coleslaw, fries and a simple salad